Baked Gnocchi
Pillowy potato gnocchi baked in a rich, garlicky tomato sauce with creamy mozzarella melted on top. This simple Italian-American casserole goes from pantry to table in under 45 minutes, delivering all the comfort of a lasagna with half the effort.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
Preheat the oven to 400°F (200°C). Lightly grease the baking dish with a drizzle of olive oil.
- saute · ~15 min
Build the tomato sauce.
1.Heat the olive oil in a large skillet over medium heat.2.Add the chopped onion and sauté until translucent, about 4 to 5 minutes.3.Add the minced garlic and cook until fragrant, about 30 seconds.4.Pour in the fresh tomato purée, water, dried oregano, red chili flakes, salt, and black pepper.5.Bring to a gentle simmer and let the sauce thicken slightly, about 8 to 10 minutes, stirring occasionally.TIPLet the sauce reduce until it coats the back of a spoon. A watery sauce will make the gnocchi soggy. - mix · ~1 min
Toss the gnocchi in the sauce.
Add the uncooked gnocchi directly to the skillet with the simmering sauce. Gently fold to coat every piece evenly.
TIPNo need to boil the gnocchi first. It will cook perfectly in the oven, absorbing the sauce's flavor. - assemble · ~2 min
Transfer to the baking dish and top with cheese.
Pour the sauced gnocchi into the prepared baking dish, spreading it into an even layer. Scatter the torn mozzarella evenly over the top, then finish with a sprinkle of grated parmesan.
TIPTucking a few pieces of mozzarella slightly under the surface creates irresistible pockets of melted cheese. - bake · ~20 min
Bake until golden and bubbling.
Bake on the middle rack for 18 to 22 minutes, or until the sauce is bubbling vigorously at the edges and the cheese has melted and developed golden spots.
TIPFor a deeper brown top, switch the oven to broil for the final 2 minutes, watching carefully to prevent burning. - rest · ~5 min
Rest briefly before serving.
Remove from the oven and let it stand for 5 minutes. This helps the sauce settle and makes serving cleaner.
TIPThe gnocchi will continue to absorb flavor from the sauce as it rests. - garnish
Garnish with fresh basil and serve hot.
Scatter the torn fresh basil leaves over the dish just before bringing it to the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Avoid pre-boiling the gnocchi; they cook perfectly in the oven and soak up the sauce.
- 2Let the tomato sauce reduce until it coats the back of a spoon to prevent soggy gnocchi.
- 3Tuck a few mozzarella pieces under the surface for hidden pockets of melted cheese.
- 4For a golden-brown top, switch to broil for the final 2 minutes, watching closely.
- 5Let the baked gnocchi rest 5 minutes before serving so the sauce settles and portions hold together.
- 6Use fresh, torn mozzarella rather than pre-shredded for superior melt and creaminess.
Adapt it for your goals.
Vegetable-loaded
Add 1 cup of sliced zucchini or spinach to the sauce before baking for extra nutrients and color.
spicySpicy
Increase red chili flakes to 1/2 teaspoon or add a chopped fresh chili for a fiery kick.
meatyMeaty
Brown 200g of Italian sausage or ground beef with the onion for a heartier, protein-rich version.
gluten freeGluten-free
Use gluten-free potato gnocchi (readily available) and ensure all other ingredients are certified gluten-free.
cheese swapCheese-swap
Replace mozzarella with provolone or fontina for a nuttier, more complex melt.
Why this is on our healthy list.
Good Source of Calcium
Mozzarella and parmesan provide calcium for strong bones and teeth.
Rich in Lycopene
Tomatoes are packed with lycopene, an antioxidant that supports heart health.
Contains Garlic and Onion
These allium vegetables offer compounds that may support immune function and reduce inflammation.
Frequently asked questions
Yes, but add them frozen directly to the sauce; no need to thaw. You may need an extra 5 minutes of baking time.
